Wednesday, July 25, 2012

Easy Everyday (Nutritionally sound and Vegan!) Food

Hey folks.  This is just a simple something I thought a couple of you might appreciate.  I love playing in the kitchen and coming up with fun and interesting foods, but on the day to day I strive for simple, fresh, and easy to prepare.  (Notice I used the word "strive," I'm still trying to kick the bread/muffins/peanut butter/you-name-it, habit and am far from perfect at this clean diet thing, but I will not give up!)

Variations on this salad/bowl/dish/what-have-you are what Philippe and I eat almost every day.  The principals are very simple:

Monday, July 16, 2012

Frozen Fauxmage Mango and Beet Torte

Frozen Fauxmage Mango and Beet Torte

This is an experimental recipe, born from an unlikely ingredient list from Post Punk Kitchen’s, "Vegan Chopped" dessert competition.   The “mystery” ingredients that had to be used were mango, unsweetened dried coconut, beets, and crisped rice.  Beyond that, participants could add any additional ingredients, and create as the spirit moved us.

In this recipe, crisped rice replaces the copious amounts of nuts usually used in raw crusts, resulting in lighter, lower calorie, crispy delicious torte base.  The filling, or faux-mage (that’s fake cheese for you non francophones :) is made up of two layers - one featuring beets, the other, mango.   The result is a light, (mostly) raw, gluten free dessert that is cool and refreshing on a hot summer day.  Not only that, but it's actually quite nutrient dense, and not overly caloric. (I just had a piece of it for breakfast.)

Frozen Fauxmage Mango and Beet Torte

Tuesday, July 10, 2012

Summer Green Pea and New Potato Salad

At this point in the summer, living in a third floor apartment in densely populated city, with no air conditioning, and something of a personal propensity for over heating, (I inherited my father's peculiar need to submerge his feet in ice cold water in the middle of the night lest they burst into flames) I'm going to pretty great lengths to keep my kitchen cool.  During these hot months I definitely favour raw preparation over baking and stewing,  a no-brainer considering there are so many wonderful fresh, seasonal vegetables available at  the market.  That said, sometimes you just have to fire up the oven, as was the case last week when a killer chocolate cake was in order for my hubby's birthday.  There's no way I'm heating up the oven to bake just one thing, so as long as it was fired up, I roasted some potatoes and onions and made this salad.


This really isn't anything to write home about, but it's easy and it's my favourite and I use it all the time. Just whisk everything together, taste and adjust seasoning to your liking.  Make a bunch and store it in the fridge for easy access.  It couldn't be easier to make and is so much better than commercial dressings, which are usually loaded with sugar and preservatives.  Did I mention that it's easy?


2 parts super high quality oil such as:  
First Cold Pressed Olive Oil / Flaxseed Oil / Hemp Oil / Pumpkin Seed Oil
1 part Unfiltered Apple Cider Vinegar
Whole Grain Mustard to taste
Salt and Pepper to taste

Monday, July 9, 2012

Chocolate Vegan Mega Cake with Blueberries

Hey people, it's chocolate cake time. I must say that I haven't exactly been on a roll in the kitchen lately, but this cake stands out as an exceptional experimental success, and it happened on the first try.  Go figure.  It's moist, spongey, rich, chocolatey, and surprisingly low in sugar and oil.  How is this possible, you ask?  Peach applesauce, my friends. The applesauce adds moisture and sweetness (and fibre) while reducing the amount of oil typically used.  

I asked a couple of the folks who partook in the cake to help me name it and was given suggestions such as "Mouth Festival," "Chocolate Mouth Festival," and "Heaven's Delight."  Heavenly Chocolate Mouth Festival?  

Agave Chocolate Frosting

Vegan Chocolate CakeThis recipe comes from Erin McKenna's beautiful book "Babycakes;  Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery."  It's a beautiful book, especially wonderful for those who are on gluten free diets, and for those of us who aren't into using eggs and dairy.  That said, her bakery most likely isn't successful because it's gluten free or vegan, it's successful because it's friggin amazing, and (my guess) because she clearly loves what she's doing.  She uses no animal products, and goes in for healthier sweeteners such as agave nectar and evaporated cane juice.  If you have a baker in your circle of friends or family who doesn't have this book, it makes an excellent gift.